Best Cinnamon Crusted Gingerbread Cheesecake Recipe
For holidays or just because this incredible Cinnamon-Crusted Gingerbread Cheesecake is the perfect dessert for anyone who likes their sweets a little on the spicy side!
Choices can be tough. Like choosing between two incredible desserts like gingerbread and cheesecake, but what if you didn’t have to choose? With this deliciously simple recipe for Cinnamon-Crusted Gingerbread Cheesecake, you don’t have to pick!
This fantastic sweet and spicy recipe has it all so you can have your (cheese)cake and eat it too! You will fall madly in love with a delectable medley of warm spices, molasses, and cream in this unforgettable festive dessert!
The whipped cream mountains atop this ginger-colored cheesecake will make your taste buds dance with anticipation! This show-stopper is perfect for holidays, celebrations, or just because you are craving a super cozy dessert. So come get warmed up with this delicious cold dessert!
If you are looking for other cheesecake ideas, here are a few to check out.
- No-Bake Eggnog Cheesecake with Gingersnap Crust
- No Bake Mint Chocolate Chip Cheesecake Recipe
- Best Baked Key Lime Cheesecake Recipe
Ingredients You Need for Cinnamon-Crusted Gingerbread Cheesecake
Cinnamon Graham Crackers: Graham crackers are the traditional choice for cheesecake crust, but the cinnamon variety adds a beautiful sizzle that cannot be beaten! You can also use gingersnap cookies to make a gingersnap crust if you want to go all in with the gingerbread flavor.
Sugar: A touch of granulated sugar gives the crust a touch of satisfying sweetness.
Butter: Melted butter binds the graham cracker crust together. Unsalted is the typical baker’s choice, but use whatever variety you have on hand.
Brown Sugar: Gingerbread is all about molasses. That is why this scrumptious cheesecake is sweetened with brown sugar.
Cream Cheese: Brick-style cream cheese makes the luscious, creamy base of this amazing dessert recipe. It is best to use the full-fat cream cheese for this recipe.
Blackstrap Molasses: Molasses is a by-product of refined sugar. It has a bold, dark caramel-like flavor that is always used to flavor gingerbread.
Lemon Juice: The citrus flavor of lemon balances all of the bold sweet and spicy notes in this cheesecake.
Vanilla: Use a little vanilla extract to bring a note of woody, sweetness to the cheesecake batter. You will also need a little vanilla for the easy homemade whipped cream topping.
Ground Ginger: The zesty flavor of ginger shines brightly in this complex dessert.
Cinnamon: Warm cinnamon rounds out the spices in this cake and makes everything taste and smell even more inviting.
Ground Cloves: A hint of ground clove brings a sweet licorice note.
Nutmeg: This warm spice has an earthy, sweetness that tastes great in this bake.
Salt: Even sweet treats need some salt! Use fine-grain salt for this dish.
Eggs: Eggs add richness and help to bind the thick and creamy cheesecake together.
Heavy Whipping Cream: To finish this cheesecake in style you will need fresh whipped cream and that starts with heavy whipping cream.
Powdered Sugar: This helps to sweeten and stabilize the homemade whipped cream.
Biscoff Cookies: These spicy-sweet cookies make the ideal garnish atop each tasty slice of this incredible gingerbread cheesecake.
How to Make Creamy Gingerbread Cheesecake
- Prepare the crust. Preheat the oven to 325°F and then use a food processor to crush the graham crackers. Combine the crackers, melted butter, and granulated sugar. Press this gingerbread crust mixture firmly into the springform pan. Bake for about 8 minutes, remove, and cool. Wrap the bottom of the crust pan in foil and set aside.
- Make the cheesecake. Increase the oven temperature to 350°F.
- Beat the cream cheese and brown sugar until creamy. Mix in the molasses, vanilla, lemon juice, and spices. One at a time, add the eggs, mixing well after each addition.
- Pour the cheesecake mixture over the prepared crust, be sure to scrap the sides of the bowl. Place the springform pan into a larger roasting pan. Add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake gingerbread cheesecake until the middle is set. Carefully remove the pan from the water bath and allow it to cool before moving it to the fridge to set for 2 to 3 hours.
- Prepare the whipped cream. In a large bowl, beat the heavy cream to soft peaks. Add the powdered sugar and vanilla then continue to beat until stiff peaks form. Use the whipped cream as is, or transfer it to a piping bag for easy decorating.
- After chilling the cheesecake, pipe a dollop of whipped cream onto each slice. Press a broken Biscoff cookie into the whipped cream for garnish and then enjoy!
Expert Tips
After you bake the crust, it is super important to wrap the bottom of the springform pan with foil. A double layer of foil helps protect your crust from becoming waterlogged when it goes into the water bath.
Before you whip up the cream for the top of the cheesecake, make sure you have chilled the heavy cream, bowl, and beaters. Making everything extra cold helps the cream whip quickly and evenly.
Gingerbread Cheesecake Recipe Serving Ideas
Cinnamon Crusted Gingerbread Cheesecake has everything you need for an all-star dessert. It is smooth, spicy, sweet, and creamy, and thanks to its beautiful whipped cream and Biscoff garnish you really cannot find a more attractive dessert!
That is what makes this cheesecake so great at parties and events! It’s an eye-catching treat that everyone will love. If serving this cheesecake at a party, remember to keep it chilled until it’s time to serve!
Pair this luscious gingerbread cheesecake with the perfect complementary beverage, like a hot coffee, black tea, or even a warm cup of cocoa!
Storing Suggestions
Gingerbread Cheesecake is too delicious to let a single bite go to waste, that is why it’s important to store it carefully and correctly!
To store this yummy treat, cover or wrap with plastic wrap. Alternatively, place the whole cheesecake in a large food storage container and seal it. Store the covered cheesecake in the fridge for up to 1 week.
Frequently Asked Questions
Q: Why Do I Need A Springform Pan and a Baking Dish?
A: This amazingly spicy and sweet cheesecake uses a water bath to achieve the perfect cheesecake texture. This requires you to bake the springform inside a larger pan that is filled with water. This method leads to firm yet delicate and deliciously smooth cheesecake.
Q: How Long Does it Chill?
A: Gingerbread cheesecake needs about 4 hours after baking to chill out before it can be served.
Q: Is This Cheesecake Allergen Free?
A: Unfortunately there are some major allergens, including eggs and dairy, in this dessert. However, the cheesecake is naturally nut-free and, with an easy swap to gluten-free graham crackers, it can be gluten-free too.
Q: Can this delicious dessert be made as a mini cheesecake?
A: Yes! You can make it into several small cheesecakes if you want. You will however need to adjust the baking time.
Best Cinnamon Crusted Gingerbread Cheesecake Recipe
Ingredients
Crust Ingredients:
- 12 Full sheets cinnamon graham crackers
- ¼ Cup Sugar
- 6 Tbsp Butter melted
Cheesecake Ingredients
- 1 Cup Brown Sugar
- 24 oz Cream Cheese room temperature
- ⅓ Cup Molasses
- 1 Tbsp Lemon Juice
- 1 tsp Vanilla
- 1 ½ tsp Ground Ginger
- 1 ½ tsp Cinnamon
- ½ tsp Ground Cloves
- 1 tsp Nutmeg
- ¼ tsp Salt
- 3 Eggs
Whipped Cream & Topping:
- ¾ Cup Heavy Whipping Cream
- 2 Tbsp Powdered Sugar
- 1 tsp Vanilla
- 4-5 Biscoff Cookies or gingersnaps
Instructions
- Preheat the oven to 325 degrees.
Crust:
- Grind the graham crackers in a food processor until they are fine crumbs.
- Add to a bowl and pour melted butter and sugar and stir until mixed.
- Press firmly into the bottom of a 9” springform cheesecake pan in an even layer.
- Place in the oven and bake for 8 minutes.
- Remove and let cool. Once it is cool, wrap the bottom of the pan in 2 layers of aluminum foil to prevent water leaking in and making the crust soggy when baking in the water bath.
Cheesecake:
- Increase the oven temperature to 350 degrees.
- In a large mixing bowl, beat the cream cheese and sugar together until creamy.
- Add the molasses, vanilla, lemon juice, salt and spices and mix.
- Add in the eggs, until well combined.
- Pour over the graham cracker crust and place the springform pan into a larger roasting or baking pan. Add hot water until it reaches up to the middle of the springform pan.
- Bake for 1 hour, or until the middle is set.
- Remove carefully and take the pan out of the water and allow to cool before chilling in the refrigerator for 2-3 hours.
Topping:
- Add the heavy cream, powdered sugar and vanilla to a bowl and beat until stiff peaks form.
- For easier decorating-add to a pastry bag and pipe into desired shape.
- Break cookies in pieces and place on top of whipped cream peaks or however desired.
These Are Estimated Nutrition Facts
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
